Vegan Mini Mexican Pizza

Mini Mexican Pizza | Fall is almost here.  The weather is turning cool, and weve been enjoying harvesting the very last veggies from our garden.   I wanted to make one last summer treat before the season of pumpkins, squash, and pie starts to unfold. These mini Mexican pizzas are easy to put together for a gluten free dinner, and they have a nice fresh taste for the last bits of summer food. Mini Mexican Pizza | These Mexican pizzas are made with corn tortillas, refried beans, fresh vegetables and nutritional yeast for the cheese. The nutritional yeast is the highlight of this dish. It has a nutty cheesy taste that really compliments the refried beans, cilantro and jalapeño. Mini Mexican Pizza | Create bottom and top layers to the pizza by spreading refried beans on a corn tortilla for the bottom and sprinkle on some nutritional yeast. For the top layer spread refried beans on a corn tortilla, sprinkle on some nutritional yeast and top with tomatoes, olives, and jalapeños.  Turn your oven to broil and slide your pan on the top rack in the oven for about 4-6 minutes or until the sides of the corn tortilla start to brown up. Mini Mexican Pizza | In a separate bowl combine avocado and a half of life. Mash the avocado with a fork, and stir in the lime and salt. I like mine a little chunky, but using a food processor will smooth it out if you prefer. After your pizzas are done cooking in the oven, spread the avocado mixture on the bottom tortilla layer. Add the top tortilla layer on the bottom layer. Top with cilantro and enjoy! Mini Mexican Pizza |

Vegan Mini Mexican Pizza
Prep time: 
Cook time: 
Total time: 
  • 6 – 10 corn tortillas
  • 1 can refried beans
  • 1 jalapeño, minced
  • 3½ tablespoons nutritional yeast
  • 2 tomatoes, diced
  • cup of olives, sliced
  • ½ lime, juiced
  • 1 avocado, smashed
  • 3 tablespoons cilantro, chopped
  • ¼ teaspoon salt
  1. Lay 6 tortillas on a greased pan. One row is the “top layer” the other will be your “bottom layer”.
  2. On the “bottom layer” spread about 3 tablespoons of refried beans onto the corn tortillas. Sprinkle with a desired amount of nutritional yeast.
  3. On the “top layer” spread about 3 tablespoons of refried beans onto the corn tortillas and sprinkle with nutritional yeast. Add tomatoes, olives, and jalapeño.
  4. Turn your oven to broil and place the cooking rack in oven to the highest position.
  5. Place your pan with tortillas into the oven and broil 4 – 6 minutes or until the sides of the tortillas begin to brown.
  6. In a separate bowl add lime juice, avocado and salt. Mash together until smooth.
  7. Spread the avocado mixture on the bottom tortilla layer.
  8. Top the bottom tortilla layer with the top tortilla layer.
  9. Garnish with cilantro and more nutritional yeast if desired.
  10. Enjoy!


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